Pass the Pasta at Your Fourth of July Barbecue

During the 1980s, pasta salads hit our country like a tidal wave. These salads were simple at first, but sparked by American ingenuity, they noodled their way into Heinz 57® varieties. Following is a recipe for the first pasta salad we created and served in Carol Ann’s Delis. Despite being an “oldie but a goodie”, my family loves The Original Steele’s Pasta Salad.

We used tri-colored rotelle pasta in the original recipe. Fusilli or rotini also work well in pasta salads. The last time I made it I had a couple of leftover pasta varieties in my pantry I needed to use up, so I combined them together. I love the presentation. Carol Ann’s Deli used mozzarella cheese cubes, but sometimes I like using 8 ounces of “perlini” or pearl mozzarella balls instead. The original recipe didn’t call for pepperoncini, but adding this ingredient spices up the salad, and you just can’t beat the bold, rich flavor of this red-bell-pepper-balsamic vinaigrette.

I do like changing it up from time to time by throwing in different ingredients. Quartered artichoke hearts, sliced salami, halved green olives, and chopped red and yellow bell pepper are all delicious additions.

This pasta salad is the perfect pairing for brats, burgers, ribs, or anything you might grill up on the Fourth of July. It’s an “oldie but a goodie”.

The Original Steele’s Pasta Salad

with a Balsamic Vinaigrette Dressing

Serves 12

For the dressing:

⅛ cup fresh parsley, chopped

1 teaspoon minced garlic

¼ medium red bell pepper, cored, seeded, and chopped

1 teaspoon dried thyme leaves

½ cup balsamic vinegar

2 teaspoons Dijon mustard

½ cup extra virgin olive oil

1 cup vegetable oil

½ teaspoon salt

½ teaspoon large grind black pep

In a blender, place parsley, garlic, red bell pepper, thyme, balsamic vinegar, and Dijon mustard. Process at a slow speed until red bell pepper is liquefied. Gradually add olive and vegetable oils until desired consistency is achieved. Pour into a covered container, add salt and pepper, and whisk to combine. Cover and refrigerate 1 hour.

For the salad:

12-ounces tri-colored rotini pasta, cooked al dente and drained

1 package (3 ½-ounces) sliced pepperoni

4 ounces mozzarella cheese, cubed

1 can (12-ounces) large ripe olives, halved or ¾ cup Kalamata olives, halved

¾ cup pepperoncini, sliced

2 cups cherry tomatoes, halved

¾ cup red onion, chopped or 5 green onions, thinly sliced

½ large green bell pepper, cored, seeded, and chopped

Cook pasta according to package directions. Drain, rinse with cool water, and drain again. In a large bowl, combine pasta, pepperoni, mozzarella cheese, black olives, pepperoncini, cherry tomatoes, red onion, and green bell pepper and mix gently. Add dressing to taste and toss gently to coat evenly.

Tips on selecting bell peppers: Look for fresh, firm peppers that are bright and thick-fleshed with a firm green calyx and stem. Bell peppers should feel heavy for their size and have a crisp, shiny skin. Immature green bell peppers are soft, pliable, thin-fleshed, and pale green in color. Do not buy bell peppers with wrinkled skin or any soft or brown spots. Bell peppers have lobes on the top. The number of lobes can help you determine which pepper to buy. Bell peppers with four or more lobes are better for eating raw. Peppers with three lobes are better for roasting, sautéing, or grilling.

Tips on storing bell peppers: Sweet bell peppers will keep in the refrigerator for 3 to 4 days. It is best not to wash bell peppers until you are ready to use them.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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